-
1
Place beef in a very large pot, add water, sprinkle with salt and pepper. Cover with lid.
-
2
Cook until tender.
-
3
Let the meat cool in the broth. I then cover it with a lid and set it in the garage (remember it's very cold here) or in the refrigerator over-night to allow the fat to rise to the top.
-
4
Serving day:
-
5
Carefully remove the solid fat on top.
-
6
Remove beef from pan. Trim and cut into bite-size pieces, refrigerate.
-
7
Heat broth and add V8 juice, bring to a boil.
-
8
Add barley, boil for 10 minutes.
-
9
Add herbs and brown sugar. Stir well.
-
10
While the barley is cooking, chop all vegetables.
-
11
Add cabbage and cook for 10 minutes.
-
12
Remove a couple of handfuls of celery leaves from celery. Add to soup.
-
13
Add onion, carrots and celery.
-
14
Cook at a low boil.
-
15
Cook till vegetables are crisp tender, not mushy soft.
-
16
Be sure to stir well and scrape the bottom of the pot as the barley may stick.
-
17
If it is too thick, add a little water at a time and more seasonings.
-
18
When vegetables are cooked to your liking, remove the bay leaves.
-
19
Add the cut up meat and stir well but, gently so as not to break up the meat.
-
20
After meat is heated through, remove pan from heat.
